Spicy Chicken Hash

Ingredients

For the sauce:

3 Tbs (45 ml) butter
3 Tbs (45 ml) flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

For the hash:

2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 red or yellow bell pepper, seeded and finely chopped
8 oz (225 g) mushrooms, thinly sliced
3 Tbs (45 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
2 cups (500 ml) diced potatoes, boiled until tender and drained
2 cups (500 ml) diced cooked chicken
Chopped chives for garnish

Directions

For the sauce, melt the butter in a saucepan over moderate heat. Stir in the flour and cook 3 minutes, stirring frequently. Add the milk, chicken broth, cayenne, salt, and pepper and bring to a simmer. Cook for 5 minutes, stirring frequently.
For the hash, melt the butter in a large skillet over moderate heat. Saute the onion and bell pepper until tender, about 5 minutes. Add the mushrooms, parsley, salt, and pepper and cook an additional 10 minutes. Add the potatoes, chicken, and sauce, and transfer to a buttered shallow baking dish. Bake in a preheated 400F (200C) oven for 30 to 40 minutes, until it is bubbling and the top is golden brown. Garnish with chopped chives.

Serves 4 to 6.

Chicken Enchiladas

Ingredients

1/2 cup chopped onion
1/4 cup (1/2 stick) butter or margarine
1 (8-ounce) can diced green chiles, drained
6 ounces cream cheese, softened
2 Tablespoons milk
1/2 teaspoon cumin
4 cups chopped cooked chicken
12 (7-inch) flour tortillas
1 (10-ounce) can cream of chicken soup
1 cup sour cream
1 cup milk
3/4 cup shredded Monterey Jack cheese or Cheddar cheese

Directions

Saute the onion in the butter in a skillet over medium heat until browned. Remove from heat. Stir in 1 tablespoon of the green chiles. Combine the cream cheese, 2 tablespoons milk and cumin in a bowl and mix well. Stir in the chicken and onion mixture.
Spoon about 3 tablespoons of the chicken mixture near the edge of each tortilla and roll to enclose the filling. Place the tortillas seam side down in a greased 3-quart baking dish.
Combine the remaining green chiles, soup, sour cream and 1 cup milk in a bowl and mix well. Spoon the soup mixture evenly over the tortillas. Bake, covered with foil, at 350 degrees for 35 minutes or until heated through. Remove the foil and sprinkle with the cheese. Bake just until the cheese melts.

Yields: 12 enchiladas

Hot Jamaican Rice

Ingredients

1 medium onion, chopped
2 cloves garlic, crushed
1/4 cup butter
2 cups chicken stock
1 cup coconut milk
Jamaican hot sauce to taste
1-1/2 cups uncooked rice
1 (8-ounce) can kidney beans or pinto beans, drained

Directions

Saute the onion and garlic in the butter in a saucepan until tender. Stir in the stock, coconut milk and hot sauce. Add the rice and mix well. Bring to a boil; reduce heat. Cook, covered, for 10 minutes. Add the beans and mix well. Cook for 10 minutes longer or until all the liquid is absorbed and the rice is tender.

Serves: 2 - 4

Peas and Artichoke Hearts Saute

Ingredients:

2 Tablespoons olive oil
2 cloves garlic, minced
1 Tablespoon chopped parsley
1/4 teaspoon fennel seed
Salt to taste
Pepper to taste
1 (14 ounce) can artichoke hearts, drained and quartered
1 (16 ounce) can green peas, drained

Directions

Saute garlic in olive oil until softened. Add parsley, fennel seed, salt and pepper. Add artichoke hearts and saute for 5 minutes. Add peas and simmer until heated through and flavors have blended. soup.

Serves: 4 - 6

Crabmeat Soup

Ingredients

1/2 Tablespoon margarine
1/2 cup chopped onions
1 can tomato soup
1 can consomme
5 ounces of canned green pea soup (1/2 can)
1 cup half and half
1/4 cup sherry
1 pound crabmeat
1/2 teaspoon garlic powder
1/2 teaspoon basil
Dash of Worcestershire sauce
Salt and pepper to taste

Directions

Sauté onions in margarine until soft. Add all other ingredients except crabmeat. Heat thoroughly and serve. This may be refrigerated and reheated when ready to serve.

Serves: 6 - 10

Helen's Ambrosia

Ingredients

6 large seedless oranges
1 large coconut, grated
1-1/2 bananas, sliced
3 Tablespoons Grand Marnier

Directions

Using a serrated knife, peel oranges, removing all white fiber and cutting along side of each section so that it remains whole. Section oranges. Layer orange sections and grated coconut in a glass bowl, cover and chill overnight. Immediately before serving, add sliced bananas and Grand Marnier. Stir and serve.

Servings: 6

Fettucine with Spinach Ricotta Sauce

Ingredients

2 Tablespoons olive oil
1 medium onion, chopped
3 large garlic cloves, minced
1 Tablespoon all purpose flour
2 cups whole milk (do not use nonfat or lowfat)
1 (10-ounce) package frozen chopped spinach,
thawed and well drained
3/4 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
10 oil packed sun-dried tomatoes, drained, cut into strips
3 Tablespoons chopped fresh basil
1/4 teaspoon ground nutmeg
Salt and Pepper to taste
1 pound fettucine, cooked to package directions
1/2 cup minced green onions
1/2 cup toasted pine nuts
Grated Parmesan cheese for garnish

Directions

Heat oil in a heavy medium saucepan over medium heat. Add onion and cook until translucent, stirring occasionally, about 4 minutes. Add garlic and cook 1 minute. Stir in flour and cook 1 minute.
Gradually whisk in milk and cook until sauce is smooth and bubbling, stirring constantly, about 4 minutes.
Mix in spinach, ricotta, Parmesan cheese, sun-dried tomatoes, basil and nutmeg. Season with salt and pepper.
Simmer over medium-low heat until heated through, stirring occasionally, about 5 minutes.
Toss drained fettucine with sauce. Garnish with green onions and pine nuts. Pass the Parmesan cheese at the table.

Serves: 4

Zuppa di Pesce alla Toscana - Tuscan Fish Stew

This is neither a soup nor a chowder, but satisfies some of the criteria of each. Add a loaf of good Tuscan bread and you have lunch.

Ingredients

1/4 Lb. Pancetta, cut into fine dice
Butter
2 Medium Leeks -- white part only -- cleaned and sliced into thin rings
2 tablespoons flour
2 tablespoons fresh Rosemary
4 Medium New Potatoes, cut into bite sized cubes
1 Quart (or more) Fish Stock or Water, see note below
Salt & Freshly ground White pepper
2 pounds firm, white-fleshed fish like Haddock or Cod cut into 4 or 5 large chunks
1/4 Cup Heavy Cream (Optional)
Italian Parsley, finely chopped

Preparation:

Heat a three or four quart sauce pot over medium heat. Add the Pancetta, stirring to separate the dice. Lower the heat to just above the 'Low' setting, and allow the Pancetta to cook long enoughto brown and crisp slightly, and to render its fat. Stir occasionally to ensure that the Pancetta doesn't stick or burn. Remove the Pancetta from the pot and reserve. Add enough butter to the pot to make about 2 Tbs. of fat. Add the leeks and sweat them over low heat for about 10 minutes or until they've become translucent and tender. Raise the heat to Medium and add the flour. Stir the flour and fat together to make a roux. When they're completely incorporated, cook for two or three minutes to cook off the floury taste. Begin adding stock or water, about 1/4 cup at a time, stirring constantly. At first, each addition will nearly form a paste. Don't add more until the previous liquid has been incorporated. Continue in this manner, also scraping up any bits of caramelized leeks on the bottom of the pot, until you've added about two cups,then add the remaining liquid all at once. Bring to a boil, continuing to stir gently. Add the Rosemary, potatoes and a few grinds of pepper. If it seems that the potatoes don't have enough liquid to cook properly, add up to a cup of stock or water to the pot. Cook until the potatoes are nearly cooked through -- just keep poking them and tasting. Add the fish, cover the pot and turn off the heat. Allow the fish to steep in the hot liquid for ten to fifteen minutes before serving. Finally, add up to 1/4 of heavy cream if desired, and stir very gently, trying not to break the fish chunks. To Serve Spoon 8 oz. portions into each of 4 bowls. Try not to break the fish any further than it has already broken as you serve. Garnish with the reserved Pancetta bits and the chopped parsley.

Serves four.


Notes:

You can arrive at a fine stock in several ways, although water is a perfectly acceptable base for this soup. But experiment with the following: Bottled clam broth. Julia Child's old standby. Heat some with a little white wine (About 3 parts broth to 1 part wine),and again, you and your diners will smile.

BOURBON STREET CHICKEN

Ingredients:

4 chicken breasts
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried onion flakes
1/2 cup brown sugar
3/8 cup bourbon whiskey
1/2 teaspoon garlic powder

Directions:

Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight. Preheat oven to 325 degrees. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Yield: 4 Servings

Breakfast Burritos

Ingredients

1 medium zuchinni, sliced
1/4 lb (or so) mushrooms, sliced
1 bunch green onions, sliced
1 4 ounce carton liquid fake eggs
1/2 cup non fat cottage cheese
tortillas (optional)

Directions

"Saute" mushrooms and zuchinni in nonstick skillet, add green onion, and heat through, pour in the egg stuff and cook until nearly set, add the cottage cheese and heat throughly, mixing well.

Blueberry Cake with Lemon Buttercream

Ingredients for Cake:

1-1/2 cups fresh blueberries or
frozen, thawed and well-drained
2 Tablespoons flour
1 egg
1/2 cup sugar
2 Tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup warm milk

Ingredients for Lemon Buttercream:

1/2 cup butter or margarine, softened
1 cup powdered sugar, sifted
2 Tablespoons fresh lemon juice
1 cup blueberries for garnish

Directions

Preheat oven to 350 degrees. Generously grease and flour a 6-cup ring mold. Set aside. In a small bowl, toss blueberries with 2 Tablespoons flour. Set aside. In a medium bowl, beat egg, sugar, butter and vanilla with a mixer on high speed until fluffy. In a separate bowl, thoroughly stir together 1-1/2 cups flour, baking powder and salt.. Alternately add flour mixture and milk to creamed mixture, beginning and ending with the flour mixture. Mix well after each addition. Fold in blueberries. Pour batter into prepared mold. Bake 3035 minutes or until wooden pick inserted near center comes out clean. Cool in mold for 10 minutes. Remove from mold and cool on rack for 10 minutes. Transfer to platter. Prepare Lemon Buttercream: In a small bowl, beat butter and powdered sugar on high speed until fluffy. Beat in lemon juice. Refrigerate until set, then cut into squares. 7. Spread Lemon Buttercream on top of cooled cake, letting it drizzle over sides. Place blueberries in center of ring for garnish.

Serves: 8

Sunny Vegetable Salad

Ingredients

3 cups broccoli florets
3 cups cauliflower florets
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped onion
1/4 cup raisins
1/2 cup mayonnaise
1/4 cup sugar
1 Tablespoon cider vinegar or red wine vinegar
4 slices bacon, crisp-cooked and crumbled
2 Tablespoons sunflower seed kernels

Directions

Toss the broccoli, cauliflower, cheese, onion and raisins in a salad bowl. Add the mayonnaise mixture to the broccoli mixture and mix until coated. Chill, covered, for 1 hour. Sprinkle with the bacon and sunflower kernels just before serving.

Serves: 8

Steak Moutarde Flambee

Ingredients

1 Tablespoon butter
4 (1-1/2 inch) thick beef fillets
salt and pepper, to taste
1/4 teaspoon rosemary
1/2 teaspoon sage
1/4 cup cognac
4 teaspoons Dijon mustard
4 teaspoons mild brown mustard or horseradish
1/4 teaspoon paprika
2 Tablespoons sour cream
1/2 cup light cream

Directions

In a skillet, saute beef fillets in butter over high heat for four minutes. Turn and sprinkle with salt, pepper, rosemary, and sage. Cook four to five minutes for rare meat or until done to taste. Drain drippings from pan. Sprinkle beef with cognac and ignite by touching the edge of the pan with the flame of a match. When flame burns out, place beef on a warmed platter and keep warm. In the same skillet, combine Dijon mustard, mild mustard, and paprika. Combine sour cream and light cream; stir into mustard mixture, heating for one minute. Pour over beef and serve.
.
Servings: 4

Vegetable Dip

Ingredients:

2 (3 ounce) packages cream cheese, softened
2 chicken flavored bouillon cubes
2 Tablespoons boiling water
2 Tablespoons mayonnaise
2 Tablespoons minced onions
1 teaspoon minced garlic
1/8 teaspoon garlic powder
Dash of pepper
Dash of Tabasco
Parsley flakes (Optional)

Directions

Dissolve bouillon cubes in boiling water. Mix all ingredients together and chill until serving time. Garnish with parsley flakes, if desired. Serve with raw vegetables.

Yields: 1 cup

Spicy Hot Shrimp

Ingredients

1 pound unpeeled shrimp
3 slices bacon, chopped
1 cup margarine
2 Tablespoons Dijon mustard
2 Tablespoons crab boil herb mixture
1-1/4 teaspoons chili powder
1 teaspoon freshly ground pepper
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon Tabasco sauce
3 cloves garlic, crushed

Directions

Arrange the shrimp in a shallow baking dish.

Saute the bacon in a skillet until transparent. Stir in the margarine, Dijon mustard, crab boil, chili powder, pepper, basil, thyme, oregano, Tabasco sauce and garlic.

Simmer for 5 minutes, stirring occasionally. Pour over the shrimp.

Bake at 375 degrees for 10 minutes; stir.

Bake for 10 minutes longer or until the shrimp turn pink.

Hint: A great outdoor summer treat. Serve with baguettes to 'sop' up the sauce.

Servings: 2 to 4

Tortellini Soup with Chicken

Ingredients

4-1/2 quarts chicken broth
18 ounces fresh cheese-filled spinach tortellini
3/4 pound spinach leaves, stemmed and julienned
1 pound chicken breasts, skinned, boned and cut
into 1/2-inch chunks
1/2 pound mushrooms, sliced
1 medium red bell pepper, diced
2 teaspoons dry tarragon or sage
Grated Parmesan cheese

Directions

1. In a large stock pot, bring chicken broth to a boil over high heat. Add tortellini and cook until al dente, about 5-8 minutes.
2. Add spinach, chicken, mushrooms, bell pepper and tarragon or sage. Return to boil over high heat and cook about 5 minutes more or until chicken is no longer pink. Cut to test.
3. Ladle into bowls and garnish with Parmesan cheese.

Serves: 10 - 12

Mexican Strata - Cornish Hens with Tomatoes

Ingredients

16 slices white bread, trimmed and lightly buttered
4 large ripe tomatoes, peeled and sliced
1 medium onion, sliced and separated into rings
1 (4-ounce) can chopped green chili peppers
12 ounces cheddar cheese, grated
7 eggs
3-1/2 cups milk
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

Directions

Place eight slices bread in bottom of buttered, three-quart rectangular casserole. Arrange tomato slices, onion rings, and chili peppers over bread. Sprinkle two-thirds cheese over all. Top with remaining slices of buttered bread. Beat eggs, milk, and seasonings; pour over bread. Liquid should come to top of casserole. If more liquid is needed, add mixture of one egg and one-half cup milk. Sprinkle remaining cheese over top. Cover with foil and chill overnight. Remove from refrigerator one hour before baking. Bake in preheated 350 degree oven for one to one-and-one-half hours, or until knife inserted in center comes out clean. Allow to stand five minutes before serving.

Servings: 8 -10

Saffron Risotto

Ingredients

2+1/2 cups (625 ml) chicken broth
1/2 tsp (2 ml) saffron threads
3 Tbs (45 ml) olive oil
1 medium onion, chopped
1 cup (250 ml) Arborio rice
1/2 cup (125 ml) dry white wine
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) freshly grated Parmesan cheese

Directions

Combine the chicken broth and saffron in a saucepan over moderate heat and bring to a simmer. Heat the olive oil in a separate pot over moderate heat. Add the onion and cook until tender but not brown, about 5 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the wine and simmer over low heat until most of the wine is absorbed. Add the chicken broth about 3/4 cup (180 ml) at a time, allowing most of the liquid to be absorbed before adding more, and stirring frequently as it cooks. When most of the liquid has been absorbed and the rice is cooked "al dente," about 18 minutes, remove from the heat and stir in the butter and Parmesan cheese. Serve immediately.

Serves 4 to 6.

Belgian Beef

Ingredients

1/4 cup flour
1-1/2 teaspoons garlic powder
1-1/2 to 2 pounds boneless beef stew meat
2 Tablespoons vegetable oil
1 (12-ounce) bottle beer
2/3 cup teriyaki baste and glaze
2 cups coarsely chopped potatoes
1 onion, cut into chunks
1/2 teaspoon pepper
1/2 cup chopped green onions

Directions

Combine the flour and garlic powder in a shallow dish and mix well. Coat the beef in the flour mixture. Brown the beef on all sides in the oil in a heavy saucepan. Stir in the beer and teriyaki baste. Bring to a boil; reduce heat.
Simmer covered, for 1 hour, stirring constantly. Stir in the potatoes, onion and pepper. Simmer, covered, for 45 minutes or until the beef and potatoes are tender, stirring occasionally. Remove from heat. Stir in the green onions.

Serves: 6

HONEY MUSTARD CHICKEN PIE

Ingredients

1 - 9 inch double crust
1 pound boneless, skinless chicken breast
1/4 cup soy sauce
oil for cooking
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
4-6 tablespoons honey
1 heaping tablespoon prepared Dijon mustard
parsley
salt
ground black pepper
1 - 2 tablespoons cornstarch
water

Directions

Cut chicken into bite-size chunks, and marinate in soy sauce. Pour enough oil in saucepan to coat the bottom of the pan. Saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees Bake 30 minutes more, or until crust is golden brown.

Yield: 1 9-inch pie

HIKING BREAD

Ingredients

1 cup flour
1 cup rye flour
1 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups non-fat yogurt
2 tbs firmly packed brown sugar
1/4 cup light molasses
1 1/2 cups old fashioned oats
1 cup raisins

Directions

Grease a 9x5 loaf pan. Combine flours, baking powder, soda and salt in a medium bowl. In a large bowl, beat yogurt, brown sugar, and molasses until smooth. Add oats and mix well. Add flour and raisins to combine. The batter is very dry and it takes a little work to mix in all the flour. Put in loaf pan and let rest for 20 minutes. Bake for 45-55 minutes or until lightly browned and edges have begun to pull away from the sides of the pan.

Yield: 1 loaf

Lemon Custard

Ingredients:

1/2 cup butter, softened
1-3/4 cups sugar
1/2 cup lemon juice
2 Tablespoons grated lemon rind
4 eggs, separated
5 Tablespoons flour
1 cup milk

Directions

Cream butter and sugar. Add lemon juice and rind. Beat egg yolks; add to creamed mixture and mix well. Mix in flour and milk until thoroughly blended. Beat egg whites until stiff and fold in. Pour into baking dish. Place dish in pan of hot water; bake in 325 degree oven for 50 minutes. Let cool thoroughly before serving.

Serves: 6 - 8